Lemon Herb Vegetable Soup
This recipe is perfect for colder weather! It's low FODMAP, veggie-full, and so comforting! You can eat this as is, or serve with a slice of buttered sourdough toast! you can also top with shredded cheddar, slices of avocado, or gluten-free breadcrumbs! Makes 4 servings!
Ingredients:
- 2 Tbsp Fody Foods shallot-infused olive oil
- 1 stalk celery, chopped
- 2 carrots, chopped
- Red bell pepper, chopped
- 3 yukon gold potatoes, diced
- 1 can chickpeas, drained & rinsed
- 1 can mushrooms, drained & rinsed
- 1 can diced tomatoes
- 1 Tbsp chopped green onion stems
- 1 tsp dried chives
- 2 tsp Fody Foods lemon & herb seasoning
- 1 tsp salt
Directions:
- Heat olive oil in a large pot over medium heat. Add celery, carrots, bell pepper, and potatoes, then coat in oil. Cover and cook for 8-10 minutes, stirring often, until softened.
- Add remaning ingredients to the pot, then cover with water. For a thicker soup, add less water, for a thinner soup, add more. Bring to a simmer, then cover and cook for 15-20 minutes, until thickened.